Sambal Petai Prawn is a spicy, flavorful Southeast Asian dish made with prawns, petai beans (also known as stink beans or bitter beans), and sambal, a chili-based condiment or paste. It is popular in Malaysian, Indonesian, and Singaporean cuisines.

This something that I often make for dinner but I haven’t had the chance to take nice photos. I happened to cook a little earlier today and there was still enough natural light for me to snap a few shots.

People from Penang can’t live without petai.  I often have a craving. How about you?

How To Cook Sambal Petai Prawn

Yields: 5- 6 serving

INGREDIENTS:

400g prawn (De-shell and leave the tails)

200 gm of petai seeds

1 large onion – cut into 6

Spices To Blend:

10 shallots

4 garlic cloves

1 stalk of lemon grass

3 cm fresh turmeric

2 cm ginger

4 tbsp chilli paste

1 ½ tsp belacan powder (Shrimp paste powder)

Seasoning:

3 tsp sugar or to taste

1 tsp salt or to taste

Lime juice (from 1 ½ lime)

4 tbsp cooking oil

Little water

METHOD:

1. Heat oil in a large wok then fry blend herbs until fragrant and you can see the oil separate from the gravy.
2. Add in lime juice and seasoning.
3. Add in prawns and onion then water. Simmer to cook until gravy become thick.
4. Put in petai at last and stir fry for less than minute.
5. Dish out and serve hot with steamed rice.